Adoption of experiences in multi-culture country and long-time understanding in Asian-fusion culinary, professional chefs, Chef Fery Jong, and Pastry Chef Kim Pangestu created their own idea of comfort in Nomz Kitchen & Pastry along with a team of creatives, building a casual dining experience altogether.
With careful selection of both local and imported ingredients and blend of international skills and traditional method, Nomz Kitchen & Pastry brings back the vibes of Australia’s upmarket cafes capturing comfortable ambience with the best of fresh-made foods from brunch to dinner and finest quality of desserts reflected in modern palates of comfort foods.
Ferry Jong
Kim Pangestu
Kim Pangestu was a graduate from Le Cordon Bleu Sydney before working with renowned Australian pastry chefs Adriano Zumbo and Tetsuya Wakuda. Eager to learn more, she took an advanced study in Savour Chocolate School for few months in 2013 and decided to go back to Indonesia in the same year. Kim started her patisserie shop Kimmy Patisserie before joining Nomz Kitchen & Pastry in 2014 as a chef partner and Head Pastry Chef, mastering all the dessert, cake, and pastry in the restaurant.
Kim Pangestu
Fery Jong is currently the Head Chef of Nomz Kitchen & Pastry, handling and creating menu for the kitchen section. Life as a banker was not very amusing for him in his early years after graduating from management class, although he found his passion for cooking in his university life. In 2009, he decided to take the risk and went to Sydney’s William Blue to explore cooking in a more in-depth education. Chef Fery also learned from the bottom, as he first worked as a kitchenhand to sous chef from cafes to cafes, until finally came back to Jakarta at the end of 2014 and joined Nomz Kitchen & Pastry in 2015.
Fery Jong
We strive to keep the brain and the heart creative, being updated and open to new innovation and perspective. Our aim of managing this restaurant is to express ourselves in the work of art, mainly through culinary, in which often inspired by many other aspects in life: travel, technique, history, nature, people, and even our own experiences. We work together to find the right balance of innovation while still leaving a nostalgia in each of our guests heart.
Our vision in more years to come, is to see ourselves in not only creating good foods and a home for everyone, but also a place where people can share each other’s creativity.
